Easy & Wholesome Apple Oatmeal Quick Bread: A Heartwarming Recipe
There’s a unique joy that comes from baking, a therapeutic process that transforms simple ingredients into something truly special. For me, the kitchen has always been a sanctuary, a place where creativity meets comfort. The act of bringing a recipe to life, knowing it will consistently deliver delicious results, offers a profound sense of familiarity and warmth. And among all baked goods, quick breads hold a particularly cherished spot in my heart.
They are the unsung heroes of effortless baking: incredibly versatile, forgiving, and always satisfying. Whether it’s a classic banana bread, a seasonal pumpkin bread, or even the more intricate homemade sourdough bread, these staples consistently provide a slice of comfort. My latest obsession? This incredibly delicious and wholesome Apple Oatmeal Quick Bread, a recipe that has quickly become a household favorite.
The Irresistible Appeal of Apple Oatmeal Quick Bread
This Apple Oatmeal Quick Bread is more than just a recipe; it’s an experience. Each slice boasts a delightful texture and a symphony of flavors that evoke coziness and nostalgia. While its warming spices like cinnamon, nutmeg, and a hint of cloves make it an ideal treat for chilly fall and winter days, its bright apple notes ensure it’s equally perfect for enjoyment all year long. Imagine a crisp autumn morning, a warm slice of this bread with a cup of coffee, or a sunny afternoon snack – it fits every occasion beautifully.
What makes this quick bread truly stand out? It’s the harmonious blend of wholesome ingredients: the delicate, nutty notes of whole wheat pastry flour, the satisfying chew of rolled oats, chunks of sweet, tender apple, and the irresistible crunch of toasted walnuts. A dusting of turbinado sugar on top adds a final flourish, providing a subtle sparkle and an extra layer of texture. This isn’t just a bread; it’s a hug in food form.
A Modern Take on a Classic Inspiration
My journey to perfecting this Apple Quick Bread began with a beloved Dorie Greenspan recipe, one I baked countless times during my formative years. That original recipe held a special place, but over time, I’ve refined it to better suit my preferences and modern baking techniques. This updated version is designed for simplicity without compromising on flavor or texture. It’s easier to prepare, relying on everyday pantry staples you likely already have on hand.
The most significant enhancement is the introduction of whole wheat pastry flour, which contributes to a remarkably delicate, cake-like crumb – a true testament to the bread’s superior texture. The combination of tender apples, hearty oats, and perfectly toasted walnuts creates a multi-layered sensory experience. A sprinkle of crunchy turbinado sugar on top before baking not only adds visual appeal but also a delightful textural contrast that truly brightens each bite. Sometimes, all it takes is a simple, homemade quick bread like this to elevate an ordinary day into something truly special.
Tips for Baking the Perfect Apple Oatmeal Quick Bread
Achieving quick bread perfection is simpler than you might think. Here are some essential tips to ensure your Apple Oatmeal Quick Bread turns out beautifully every time:
- Don’t Overmix: This is arguably the golden rule for any quick bread. Overmixing develops gluten, which can lead to a tough, dense loaf. Mix your wet and dry ingredients only until just combined – a few lumps are perfectly fine!
- Room Temperature Ingredients: Eggs at room temperature emulsify better with other ingredients, resulting in a smoother, more uniform batter and a lighter crumb.
- Measure Flour Correctly: For accurate results, always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry loaf. Using a kitchen scale for flour (as specified in the recipe card) is even better for precision.
- Prepare Your Pan: Greasing and lining your loaf pan with parchment paper, leaving an overhang on the sides, is a game-changer. This “sling” makes it incredibly easy to lift the baked bread out of the pan without any sticking or damage.
- Toasting Walnuts: While optional, toasting the walnuts beforehand significantly enhances their flavor, bringing out a richer, nuttier taste that complements the apples and spices beautifully. Spread them evenly on a small baking sheet and bake at 350°F (176°C) for 5-10 minutes, stirring halfway, until fragrant and lightly golden. Keep a close eye on them to prevent burning.
- Testing for Doneness: The best way to check if your quick bread is fully baked is to insert a toothpick into the center. It should come out clean, though you might see a few moist crumbs from the apple pieces, which is perfectly normal.
An interesting characteristic of many quick breads, including this apple variation, is that they often taste even better the day or two after baking. This allows the flavors to meld and the moisture to distribute evenly throughout the loaf, resulting in an even more pronounced taste and an exquisitely moist texture.
The Magic Behind the Crumb: Whole Wheat Pastry Flour
One of the key ingredients that makes this quick bread so special is whole wheat pastry flour. Unlike regular whole wheat flour, which can sometimes result in a denser, chewier texture, whole wheat pastry flour has a significantly lower protein percentage. This characteristic is crucial for baked goods like quick breads, muffins, cakes, and pancakes, where a tender, delicate crumb is desired. A lower protein content means less gluten development, which prevents the bread from becoming tough or rubbery. It allows you to enjoy the nutritional benefits of whole grains without sacrificing that wonderfully light, airy texture.
**Flour Substitution Tip:** If whole wheat pastry flour isn’t readily available or you prefer to use a different option, unbleached all-purpose flour is an excellent substitute. Simply use it in equal parts (and preferably by weight for the most accurate results). While the texture might be slightly different – perhaps a touch less delicate – the flavor will still be outstanding, and the quick bread will be just as delicious.
Storing and Serving Your Delicious Apple Quick Bread
As mentioned, this Apple Quick Bread truly hits its stride a day or two after baking, when its flavors have fully developed and the crumb has reached its peak moistness. Proper storage is key to maintaining its wonderful texture and taste.
Room Temperature Storage: Once the quick bread has cooled completely to room temperature – and this is crucial to prevent condensation – store it in a large, airtight container or a Ziploc bag. To combat any potential gumminess on the surface caused by trapped moisture, simply place a paper towel directly on top of the loaf before sealing. This paper towel will absorb any excess moisture, keeping your bread fresh and delicious for up to 3 to 4 days at room temperature.
Freezing for Later Enjoyment: While I haven’t personally tested this recipe for freezing, quick breads are generally excellent candidates for freezer storage. To freeze, wrap the cooled loaf tightly in plastic wrap, then add an additional layer of aluminum foil or place it in a sealed freezer-safe bag. This double layer of protection helps prevent freezer burn. When you’re ready to enjoy it, simply thaw the quick bread at room temperature, and it will be almost as good as freshly baked. This is a fantastic way to prepare ahead or enjoy a homemade treat whenever the craving strikes.
Serving Suggestions: Elevate Your Quick Bread Experience
This Apple Oatmeal Quick Bread is incredibly versatile and can be enjoyed in many ways. It’s a fantastic option for a wholesome breakfast, a satisfying midday snack, or even a light dessert.
- For Breakfast: Serve it alongside a hot cup of coffee or tea for a cozy start to your day. A smear of butter or cream cheese can add an extra layer of richness.
- As a Snack: A slice makes for a perfect pick-me-up during the afternoon. Pair it with a dollop of Greek yogurt for a touch of protein or some fresh berries.
- Dessert: Warm a slice gently and serve it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce for a simple yet elegant dessert.
- Packing in Lunchboxes: Its sturdy nature makes it ideal for packing in lunchboxes for school or work, offering a delicious homemade alternative to store-bought treats.
No matter how you choose to enjoy it, this Apple Oatmeal Quick Bread is sure to bring a smile to your face and comfort to your soul.
Apple Oatmeal Quick Bread
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Equipment
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USA Pan 9 x 5 inch Loaf Pan
Ingredients
- 1¼ cups (150 g) whole wheat pastry flour (or unbleached all-purpose flour)
- ½ cup (45 g) old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- ⅔ cup (130 g) dark brown sugar lightly packed
- 2 large eggs room temperature
- ⅓ cup (80 mL) avocado oil (or vegetable oil)
- ½ cup (115 g) unsweetened applesauce
- ½ teaspoon pure vanilla extract
- zest 1/2 lemon optional
- 1 large apple (7 oz; 200 g) such as Pink Lady, peeled, cored, and chopped into ½-inch pieces
- ⅓ cup (45 g) walnuts toasted and roughly chopped
- 1 tablespoon (15 g) turbinado sugar for sprinkling
Instructions
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Preheat the oven to 350°F (176°C) with a rack in the center position. Grease a 9-inch x 5-inch (23 x 13 cm) loaf pan with baking spray and line with a parchment paper overhang (*see photo in blog post; this makes it easy to lift and remove the quick bread from the pan after baking). Set aside.
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In a medium bowl, whisk together the whole wheat pastry flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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In a large bowl, whisk together the dark brown sugar and eggs for 1 minute, or until lightly frothy. Add the oil, applesauce, vanilla extract, and lemon zest (if using) and whisk until smooth.
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Whisk the dry ingredients in the wet ingredients until the flour is just absorbed. Using a spatula, fold in the chopped apple and chopped, toasted walnuts. Transfer to the batter to the greased (and parchment-lined) loaf pan. Smooth the top and tap the loaf pan on a countertop lightly to remove any air bubbles. Sprinkle the turbinado sugar evenly over the top of the batter.
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Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean (there may be some small moist crumbs from the apples). Place on a rack and allow to cool in the pan for 5 to 10 minutes before removing from the pan.
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Allow to cool completely before serving (*it is best to use a serrated knife for slicing). Note: Though the quick bread is good the day of baking, I actually prefer the texture and flavor on the second day.
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Storage Tips: Place a paper towel on the surface of the loaf to absorb any excess moisture, wrap in foil, and place in an airtight Ziploc bag or container. Store at room temperature.
Tips for Success:
- How to Toast Walnuts: Spread the walnuts evenly on a small sheet pan and bake for 5 to 10 minutes at 350°F (176°C), stirring them halfway, or until they are golden and fragrant. Watch them carefully. Transfer to a bowl to cool.